Thursday, January 24, 2013

Lemon Poppy Seed Loaf

While I love chocolately desserts, once in a while I’m in the mood for something more refreshing and a bit tangy. This lemon poppy seed loaf has been my favourite chocolate free dessert lately. It is very flavourful and so easy to make. I have made it twice this month already and it seems to disappear quickly.

RecipeIngredients:Bread
1 3/4 cups all-purpose flour
1 1/4 tsp baking powder
1/2 tsp salt
3/4 cup granulated sugar
2 large eggs
1 cup lemon yogurt (I used Yoplait’s Lemon Meringue Parfait)
1/2 cup canola oil
1 tsp vanilla extract
2 tsp lemon zest (or the zest from 1 lemon)
1 tbsp poppy seedsGlaze
3/4 cup powdered sugar
2 tbsp fresh lemon juice (or the juice from 1 lemon) Directions:
1. Heat oven to 350 degrees
2. Coat an 8.5 x 4.5 inch pan with cooking spray
3. In a medium bowl, whisk together the flour, baking powder, and salt
4. In a large bowl, whisk together the eggs, yogurt, sugar, oil, vanilla, lemon zest, and poppy seeds
5. Gradually add the flour mixture into the egg mixture, stirring until just incorporated
6. Pour the batter into the prepared pan and bake for 55 minutes or until golden brown
7. While the bread is baking, prepare the glaze by combining the powdered sugar and lemon juice in a small bowl. Stir until smooth.
8. Once the bread is done baking, remove from oven and let it cool in the pan for 5 minutes before transferring it to a wire rack to cool for 10 minutes
9. While the bread is still warm on the cooling rack, spoon the glaze over top

By the way, I'd love to have you post at my new blog hop—The Weekend Blog Hop at My Flagstaff Home (www.myflagstaffhome.com). It begins on Thursday evenings and lasts through the weekend, if you're interested.